TOMO SUSHI INC

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards on prep tables and sushi bar.

Basic - Cutting board has cut marks and is no longer cleanable on prep tables in kitchen and sushi bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the container that used to hold the bowl of tempura batter being soiled with food debris build up.

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed scrub brushes and dish soap at the handwashing sinks. - From follow-up inspection 2025-09-25: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable on the cook line. - From follow-up inspection 2025-09-25: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed a case of canned soda being stored on the floor. - From follow-up inspection 2025-09-25: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses on the oven door. - From follow-up inspection 2025-09-25: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning in the dish drying rack. - From follow-up inspection 2025-09-25: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. The license expired 4 days ago. Let manager know that they need to update their license.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a stained cutting board on the cook line. Manager stated it isn't used.

Basic - Cardboard used to line nonfood-contact shelves on the cook line. Discussed the risks of using cardboard with the manager.

Basic - Cutting board has cut marks and is no longer cleanable on the cook line. Manager stated that they no longer use it.

Basic - In-use tongs stored on equipment door handle between uses. Observed in kitchen cook line.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop 82F

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels lining and wrap fish are non food grade in sushi reachin cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork stored over ready to eat sauces in walk-in coolers. Operator moved pork to bottom shelf. Raw eggs stored top shelf in reachin cooler above open cut onions. Operator moved eggs to bottom shelf. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on tempura batter. Operator made at 11:30 am when opening.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.sauces in walk-in cooler

Basic - Bowl or other container with no handle used to dispense food. Container in bulk rice

Basic - Cloth used as a food-contact surface. White terry cloth towel in sushi rice.

Basic - Floors not maintained smooth and durable. Walking cooler

Basic - Food stored on floor. Oil and vinegar seasoning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in walk-in cooler soiled with mold like substance.

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons and fork in service line stored inverted with food surface up.

Basic - Uncleanable knife block in use to store knives. Knife block under counter on cookline. Chef moved knives. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping towel on sushi cutting board

Basic - Wood food-contact surface not properly sealed. Wood shelving in walk-in cooler not properly sealed.

Marked exit/path to marked exit blocked. For reporting purposes only. Exit door in back kitchen has a two board crossing the exit door.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eel 48F. Manager turned temperature down in reach in cooler.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Manager disposed solution then remade with proper ppm. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Manager dumped sanitizer solution in hand sink.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice,build up in all three reach in freezers.